Scottish Cuisine 101

With Robert Burns Day in the rearview (Jan 25) many of you non Scottish laddies and lassies may ask “who?” Robert Burns aka Rabbie Burns was a Scottish poet and lyricist. He lived from 1759 to 1796 (37 years). Rabbie packed a lot into those 37 years. 12 kids from 4 different women but his most memorable accomplishment was “Auld Lang Syne”. The song has crossed many borders and oceans and has been sung more than any other song in history. Having recently prepared an authentic Scottish meal for Rabbie Burns Supper for the Saint Andrews Society of Maine my culinary skills were put to the test to create the most authentic meal to make even Jamie Fraser drool. A recipe worth sharing and one that I truly recommend giving a go: Balmoral Chicken. Named after the royal family’s cottage in Scotland: Balmoral Castle in Aberdeenshire and a much loved and often served dish of the royal family. This dish is a thin chicken breast, stuffed with Haggis, wrapped in bacon, baked and served with a light chicken gravy infused with single malt Scottish whiskey.

Haggis. yep Haggis. The national dish of Scotland. Basically it is “pluck” organ meats from sheep, mixed with oats and minced onion stuffed into the stomach lining of a sheep and baked or steamed. When fully cooked, it is slit open and the stuffing or insides is what is eaten (not the lining). Prepared right: It is delicious. Prepared not so right: Still pretty darn good. It can be bought from an online purveyor of Scottish foods in its authentic form or just the actual Haggis filling without the skin. Canned. There are a few brands but I find Grants to be the best. Amazon carries it.

Balmoral Chicken

Serves 6.

Ingredients: 6 boneless, skinless chicken breasts (5 oz or so is good)/1 pound of regular sliced bacon (applewood smoked is the best)/1 can of Haggis.

Pound out the chicken breasts till thin (be careful to not tear). Place a nice size scoop (tablespoon) in the center. Roll it up to form a “roulade” shape. Wrap one slice of bacon around the chicken end to end. Place in a baking dish. (Bacon will create enough grease to keep things moist). Bake at 350 till bacon is brown and fully cooked, Internal temp should be 145-150. Remove from oven and let pan rest.

Ingredients for gravy: 2 cups chicken broth or stock. 2 Tbl cornstarch mixed into 1/4 cup cold water. Heat broth to just under boil. Whisk in the slurry. Turn off heat once thickened. Whisk in 1/2 cup single malt Scotch whiskey. Salt and pepper to taste.

Serve the chicken with gravy. Suggested sides: Mashed potato (tatties) and Mashed turnip (neeps). Suggested wine: Unoaked Chardonnay. Suggested Dessert: Sticky Toffee Pudding

Bain sult as do bhaidh!